Publication: Türkiye’de en çok tüketilen çay tiplerinde bor içeriklerinin belirlenmesi
Abstract
Amaç: Bor, çay bitkisi için esansiyel olan ve çay tüketimiyle de insan vücuduna alınan bir eser elementtir. İnsan metabolizmasında borun yetersiz veya toksik düzeylerinin çeşitli aksaklıklara neden olabileceği bilinmektedir. Son yıllarda çay tüketiminde diğer ülkeleri geride bırakan Türkiye’de, çayın bor değerlerinin bilinmesinin önemli olduğu düşünülmektedir. Bu çalışmada, karminik asit yöntemi ile Türkiye’de yaygın olarak tüketilen bazı çayların içerisindeki bor miktarları belirlendi ve insan sağlığı açısından değerlendirildi. Gereç ve Yöntem: Türkiye’de çok tüketilen çeşitli çay markaları ve farklı çay tiplerinden toplam 42 adet numune oluşturuldu. Öğütülmüş numunelerdeki bor tayini, sülfürik asitli ortamda bor ile karminik asitin tepkimesi sonucu oluşan renkli kompleksin 585 nm’de absorbansı ölçümüne dayanan bir spektrofotometrik yöntem ile gerçekleştirildi. Bor standart grafiği yardımıyla bor miktarları hesaplandı. Ayrıca demlenen çaylara bor geçişi tayin edildi. Demlenmiş çaylar pH, total antioksidan kapasite, total oksidan kapasite ve oksidatif stress indeksi açısından incelendi. Bulgular: Genel olarak incelenen tüm çaylarda ortalama 11,73 ppm bor bulunduğu, yerli çaylardaki bor miktarının ithal çaylara göre daha az olduğu ve siyah dökme çaylardaki bor miktarının da poşet siyah çaylara göre daha yüksek olduğu tespit edildi. Demlenmiş çaya bor geçişinin yaklaşık %30 olduğu belirlendi. pH değerleri 4-5 arasında değişmekteydi. Total antioksidan kapasite, total oksidan kapasiteve oksidatif stress indeksi açısından fark tesbit edilmedi. Sonuç: Günlük üst limit düzeyi dikkate alındığında, araştırmamız, çay tüketiminin bor düzeyleri açısından güvenli olduğunu ve bor ihtiyacının karşılanmasına yardımcı olduğunu desteklemektedir.
Objective: Boron is a trace element that is essential for the tea plant and taken into the human body through tea consumption. It is known that insufficient or toxic levels of boron can cause various disruptions in human metabolism. It is thought that it is important to know the boron values of tea in Turkey, which has left other countries behind in tea consumption in recent years. In this study, the boron amounts in some teas commonly consumed in Turkey were determined by the carminic acid method and evaluated in terms of human health. Materials and Methods: A total of 42 samples were created from various tea brands and different tea types that are widely consumed in Turkey. The determination of boron in the pulverised samples was carried out by a spectrophotometric method based on the measurement of the absorbance at 585 nm of the colored complex formed as a result of the reaction of boron and carminic acid in a sulfuric acid environment. Boron amounts were calculated with the help of the boron standard curve. Additionally, boron transfer was determined in brewed teas. Brewed teas were examined in terms of pH, total antioxidant capacity, total oxidant capacity and oxidative stress index. Results: In general, it was determined that all teas examined contained an average of 11.73 ppm boron, the amount of boron in domestic teas was less than in imported teas, and the amount of boron in bulk black teas was higher than bagged black teas. It was determined that boron transfer into brewed tea was approximately 30%. pH values ranged between 4-5. No difference was detected in terms of total antioxidant capacity, total oxidant capacity and oxidative stress index. Conclusion: Considering the daily upper limit level, our research supports that tea consumption is safe in terms of boron levels and helps meet the boron need.
Objective: Boron is a trace element that is essential for the tea plant and taken into the human body through tea consumption. It is known that insufficient or toxic levels of boron can cause various disruptions in human metabolism. It is thought that it is important to know the boron values of tea in Turkey, which has left other countries behind in tea consumption in recent years. In this study, the boron amounts in some teas commonly consumed in Turkey were determined by the carminic acid method and evaluated in terms of human health. Materials and Methods: A total of 42 samples were created from various tea brands and different tea types that are widely consumed in Turkey. The determination of boron in the pulverised samples was carried out by a spectrophotometric method based on the measurement of the absorbance at 585 nm of the colored complex formed as a result of the reaction of boron and carminic acid in a sulfuric acid environment. Boron amounts were calculated with the help of the boron standard curve. Additionally, boron transfer was determined in brewed teas. Brewed teas were examined in terms of pH, total antioxidant capacity, total oxidant capacity and oxidative stress index. Results: In general, it was determined that all teas examined contained an average of 11.73 ppm boron, the amount of boron in domestic teas was less than in imported teas, and the amount of boron in bulk black teas was higher than bagged black teas. It was determined that boron transfer into brewed tea was approximately 30%. pH values ranged between 4-5. No difference was detected in terms of total antioxidant capacity, total oxidant capacity and oxidative stress index. Conclusion: Considering the daily upper limit level, our research supports that tea consumption is safe in terms of boron levels and helps meet the boron need.